AT508319A1 - METHOD FOR AROMATING A FOOD PROVIDED IN A PACKAGING METHOD - Google Patents
METHOD FOR AROMATING A FOOD PROVIDED IN A PACKAGING METHOD Download PDFInfo
- Publication number
- AT508319A1 AT508319A1 AT0079109A AT7912009A AT508319A1 AT 508319 A1 AT508319 A1 AT 508319A1 AT 0079109 A AT0079109 A AT 0079109A AT 7912009 A AT7912009 A AT 7912009A AT 508319 A1 AT508319 A1 AT 508319A1
- Authority
- AT
- Austria
- Prior art keywords
- liquid
- gas
- package
- food
- flavoring
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims description 19
- 235000013305 food Nutrition 0.000 title claims description 17
- 238000004806 packaging method and process Methods 0.000 title claims description 16
- 239000007788 liquid Substances 0.000 claims description 34
- 239000007789 gas Substances 0.000 claims description 30
- 239000000796 flavoring agent Substances 0.000 claims description 22
- 230000001681 protective effect Effects 0.000 claims description 18
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 14
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 12
- 239000011261 inert gas Substances 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 12
- 239000003963 antioxidant agent Substances 0.000 claims description 11
- 230000003078 antioxidant effect Effects 0.000 claims description 11
- 235000019634 flavors Nutrition 0.000 claims description 11
- 235000013355 food flavoring agent Nutrition 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 229910052757 nitrogen Inorganic materials 0.000 claims description 7
- 239000001569 carbon dioxide Substances 0.000 claims description 6
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 6
- 239000000284 extract Substances 0.000 claims description 4
- 238000005507 spraying Methods 0.000 claims 1
- 230000001629 suppression Effects 0.000 claims 1
- 235000006708 antioxidants Nutrition 0.000 description 8
- 239000003205 fragrance Substances 0.000 description 5
- 239000000470 constituent Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 238000010926 purge Methods 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- -1 for example Substances 0.000 description 1
- 210000003127 knee Anatomy 0.000 description 1
- 229910052756 noble gas Inorganic materials 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 235000021485 packed food Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B25/00—Packaging other articles presenting special problems
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B25/00—Packaging other articles presenting special problems
- B65B25/001—Packaging other articles presenting special problems of foodstuffs, combined with their conservation
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B31/00—Packaging articles or materials under special atmospheric or gaseous conditions; Adding propellants to aerosol containers
- B65B31/04—Evacuating, pressurising or gasifying filled containers or wrappers by means of nozzles through which air or other gas, e.g. an inert gas, is withdrawn or supplied
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B31/00—Packaging articles or materials under special atmospheric or gaseous conditions; Adding propellants to aerosol containers
- B65B31/04—Evacuating, pressurising or gasifying filled containers or wrappers by means of nozzles through which air or other gas, e.g. an inert gas, is withdrawn or supplied
- B65B31/041—Evacuating, pressurising or gasifying filled containers or wrappers by means of nozzles through which air or other gas, e.g. an inert gas, is withdrawn or supplied the nozzles acting from above on containers or wrappers open at their top
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
- B65D81/18—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient
- B65D81/20—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas
- B65D81/2069—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas in a special atmosphere
- B65D81/2076—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas in a special atmosphere in an at least partially rigid container
Description
(36 601) jel(36 601) jel
Die Erfindung betrifft ein Verfahren zur Aromabehandlung eines in einer Verpackung vorgesehenen Lebensmittels bei dem in den Kopfraum der offenen Verpackung ein Schutzgas, insbesondere Kohlendioxid, Stickstoff oder Inertgas sowie Mischungen davon, zusammen mit einer Flüssigkeit, die wenigstens einen Aromastoff aufweist, eingebracht wird, bevor die Verpackung gasdicht verschlossen wird.The invention relates to a process for the aroma treatment of a food provided in a package in which in the headspace of the open packaging a protective gas, in particular carbon dioxide, nitrogen or inert gas and mixtures thereof, together with a liquid having at least one flavoring introduced before the Packaging is sealed gas-tight.
Um ein Duftaroma beim Öffnen einer Lebensmittelverpackung vorbestimmen zu können, ist es aus dem Stand der Technik bekannt (DE 695 00 032 T2, DE 696 16 765 T2) in den Kopfraum der Verpackung ein lebensmittelverträgliches Schutzgas samt einem Aromastoff einzubringen, wobei der Aromastoff in einer organischen Flüssigkeit gelöst ist. Als Schutzgas kann beispielsweise Inertgas, Kohlendioxid und/oder Stickstoff dienen, wobei diese als Gas oder Gasgemisch mitsamt die Aufgabe haben, den Sauerstoff der Atmosphäre im Kopfraum der Verpackung zu verdrängen. Damit soll nun einerseits durch das Schutzgas die Haltbarkeit des Lebensmittels bzw. sein Duftaroma verbessert sowie andererseits auch durch den zusätzlichen Aromastoff das natürliche Duftaroma des Lebensmittels unterstützt werden. Nachteilig bei zunehmender Verpackungsdauer hat sich jedoch herausgestellt, dass trotz Schutzgas und Aromastoff eine Verfälschung des Aromas nicht verhindert werden kann, so dass ein beim Öffnen vorbestimmtes bzw. ein sich in engen Grenzen haltendes Geruchsaroma nicht geschaffen werden kann. Eine verbesserte Evakuierung der Verpackung vor dem Einträgen des Schutzgases und/oder ein verbessertes Gasspülen der Verpackung mit Schutzgas konnten solch eine Verfälschung vermindern, was jedoch einen erheblichen Verfahrens- und Kostenaufwand bedeutet. ♦» ♦· ···♦ • · t · · • · · t ··· • » · · · • · · · · •i ·· ··· • ♦··♦ ·· ·· · · · • · ·· • · · · • · · · ··· · ·· -2-In order to be able to predetermine a fragrance aroma when opening a food packaging, it is known from the prior art (DE 695 00 032 T2, DE 696 16 765 T2) to introduce into the head space of the packaging a food-compatible protective gas together with a flavoring substance, wherein the flavoring agent in one dissolved organic liquid. As protective gas, for example, inert gas, carbon dioxide and / or nitrogen can serve, these have as gas or gas mixture together with the task to displace the oxygen of the atmosphere in the headspace of the package. This should now on the one hand by the inert gas, the shelf life of the food or its fragrance improved and on the other hand also be supported by the additional flavor the natural fragrance flavor of the food. However, a disadvantage of increasing packaging duration has been found that, despite the protective gas and the flavoring agent, it is not possible to prevent falsification of the aroma, so that a odor aroma which is predetermined when opening or which does not have a narrow odor odor can not be created. An improved evacuation of the packaging before the entry of the protective gas and / or an improved gas purging of the packaging with inert gas could reduce such a distortion, which, however, means a considerable process and cost. ♦ »♦ · · ·········································································· t · · · · · · · · · · ·······················
Die Erfindung hat sich daher die Aufgabe gestellt, ausgehend vom eingangs geschilderten Stand der Technik ein Verfahren zur Aromabehandlung einer Lebensmittelverpackung derart zu verbessern, dass trotz langer Lagerzeiten eine Veränderung im Duftaroma nicht in Kauf genommen werden muss bzw. das Aroma beim Öffnen in engen Grenzen gehalten werden kann. Außerdem soll das Verfahren einfach und kostengünstig sein.The invention is therefore based on the object, starting from the above-described prior art, a method for flavoring food packaging to improve such that despite long storage times, a change in the fragrance must not be taken into account or kept the aroma when opening within narrow limits can be. In addition, the process should be simple and inexpensive.
Die Erfindung löst die gestellte Aufgabe dadurch, dass der insbesondere einen Hauptbestandteil an Wasser aufweisenden Flüssigkeit mit dem Aromastoff ein Antioxidationsmittel zugesetzt wird.The invention achieves this object by adding an antioxidant to the liquid, which in particular contains a main constituent of water, with the flavoring agent.
Wird der Flüssigkeit mit dem Aromastoff ein lebensmittelverträgliches Antioxidationsmittel zugesetzt und weist die Flüssigkeit als Hauptbestandteil Wasser auf, so kann überraschend festgestellt werden, dass damit das Geruchsaroma des verpackten Lebensmittels in vergleichsweise engen Grenzen gehalten werden kann. Das mit dem Wasser gemischte oder darin gelöste Antioxidationsmittel kann nämlich zusammen mit dem Schutzgas besonders vorteilhaft im Kopfraum über dem Lebensmittel verteilt werden, so dass mit einer gleichmäßigen Abgabe an Duftaroma über das Volumen des Kopfraums gerechnet werden kann. Insbesondere aber kann durch das Antioxidationsmittel auch der im Wasser gemischte oder darin gelöste Aromastoff vor einer Verfälschung durch eine eventuelle Oxidation des Lebensmittels geschützt werden, wenn der Aromastoff beispielsweise beim Einträgen über die Flüssigkeit auf das Lebensmittel gelangt. Es kann sich daher ein verbessertes und stabileres Geruchsaroma beim Öffnen der Verpackung ergeben, als dies vom Stand der Technik bekannt ist, auch wenn vergleichsweise lange Lagerzeiten bestehen, wodurch sich die Erfindung besonders auszeichnen kann. Hinzu kommt, dass selbst verfahrensbedingte Abweichungen beim Evakuierung und/oder Gasspülen sowie beim Grad der Befüllung von Schutzgas verminderte Auswirkungen auf das Geruchsaroma beim Öffnen der Verpackung haben, was zu einem geringeren Verfahrensaufwand und damit zu einem kostengünstigen Verfahren führen kann. Außerdem hat sich der Hauptbestandteil an Wasser besonders vorteilhaft hinsichtlich vereinfachter Verfahrensbedingungen bei der Aromabehandlung ·· • % · • · · ···· · ···· ·· t· ·· · · · • ··· · · Λ··-• · · · · · • · · · · · -3-herausgestellt, weil damit in den Kopfraum die Flüssigkeit ohne Rücksicht auf die Lage des Lebensmittels eingetragen werden kann. Es muss nämlich durch die Zusammensetzung der Flüssigkeit keine Veränderungen in der Zusammensetzung des Lebensmittels befürchtet werden. Im Gegensatz zum Stand der Technik muss daher auch bei einer vergleichsweise erhöhten Lagerung nicht mit einer Verfälschung des Aromas und damit bei einem Öffnen mit negativen Effekten auf das Kaufverhalten der Konsumenten gerechnet werden. Als lebensmittelverträgliches Schutzgas kann sich insbesondere Inertgas, Kohlendioxid oder Stickstoff zur Verlängerung der Haltbarkeit sowie zur Konservierung des Aromas von Lebensmitteln herausstellen, wobei Inertgas beispielsweise ein Edelgas oder Stickstoff bzw. eine Mischung davon sein kann. Als einen Aromastoff als Lebensmittelzusatz kann gemäß dem Verzeichnis der Europäischen Kommission gewählt werden. Außerdem kann für das Schutzgas zum bzw. anstatt dem Inertgas noch ein Gas mit einer Mischung von 20%GO2 und 80%N2 verwendet kann, um so im allgemeinen die Lebensmittelverpackung mit einer modifizierten Atmosphäre verpacken zu können.If the liquid with the flavoring a food-compatible antioxidant added and the liquid has as the main component of water, it can be surprisingly found that so that the odor of the packaged food can be kept within relatively narrow limits. Namely, the antioxidant mixed with or dissolved in the water together with the shielding gas can be distributed particularly advantageously in the headspace above the food, so that a uniform delivery of scent flavor via the volume of the headspace can be expected. In particular, however, it is also possible for the flavoring agent mixed or dissolved in the water to be protected from being adulterated by a possible oxidation of the food by the antioxidant if the flavoring agent, for example, enters the foodstuff when added via the liquid. It may therefore result in an improved and more stable odor aroma when opening the package, as is known from the prior art, even if comparatively long storage times exist, which may be particularly distinguished by the invention. In addition, even process-related deviations in the evacuation and / or gas purging as well as the degree of filling of protective gas have reduced effects on the odor aroma when opening the package, which can lead to a lower process cost and thus to a cost-effective method. In addition, the main constituent of water has particularly advantageous in terms of simplified process conditions in the aroma treatment ···% ························································································· - Issued because in the headspace, the liquid can be entered regardless of the location of the food. Because of the composition of the liquid, no changes in the composition of the food have to be feared. In contrast to the prior art, therefore, even with a comparatively increased storage, it is not necessary to expect a falsification of the aroma and thus, when opened, negative effects on the consumer's purchasing behavior. Inert gas, carbon dioxide or nitrogen may be used as a food-compatible inert gas to extend the shelf life and to preserve the aroma of foods, inert gas being, for example, a noble gas or nitrogen or a mixture thereof. As a flavoring as a food additive can be chosen according to the list of the European Commission. In addition, for the shielding gas to or instead of the inert gas, a gas with a mixture of 20% GO2 and 80% N2 can still be used so as to generally package the food packaging with a modified atmosphere.
Besondere Verhältnisse hinsichtlich Frische und Aromakonsistenz können sich ergeben, wenn die Flüssigkeit als Aromastoff ein Aromaextrakt aufweist. Aromaextrakte können nämlich als konzentrierte oder nicht konzentrierte Erzeugnisse besonders ein natürliches Duftaroma beim Öffnen der Lebensmittelverpackung sorgen, was unter anderem eine Akzeptanz derartiger Verpackungen bei den Konsumenten erhöhen kann. Außerdem kann die Verwendung eines Aromaextrakts auch ein Verfahren schaffen, dass ein Duftaroma auch bei längeren Lagerzeiten in engen und vordefinierten Grenzen halten kann.Particular conditions with regard to freshness and aroma consistency may result if the liquid has a flavor extract as aroma. In fact, aroma extracts, as concentrated or non-concentrated products, can provide a natural scent flavor when opening the food packaging, which among other things can increase the acceptance of such packaging by the consumers. In addition, the use of a flavor extract can also provide a method that can hold a fragrance flavor even with longer storage times within narrow and predefined limits.
Einfache Verfahrensverhältnisse ergeben sich, wenn die Flüssigkeit mit Hilfe von Unterdrück dem Schutzgas zugegeben wird. Außerdem können sich dadurch vorteilhafte Verteilungsverhältnisse der Flüssigkeit im Schutzgas ergeben, was beispielsweise durch eine unterdruckbedingte Verwirbelung der Flüssigkeit entstehen kann. ·· ·· ···♦ • · · · · • · · · ··· • · · · · • · · · · ·· ·· *·· • ♦··· ·♦ ♦ ♦ ♦ · · • · ·· • · ♦ ♦ • · · · ··· ♦ ·· -4-Simple process conditions arise when the liquid is added to the shielding gas by means of negative pressure. In addition, this can result in advantageous distribution ratios of the liquid in the protective gas, which can be caused for example by a vacuum-induced turbulence of the liquid. ·································· ····· ············································
Wird das Schutzgas zusammen mit der lebensmittelverträglichen Flüssigkeit in den Kopfraum der Verpackung gesprüht, dann kann sich eine verbesserte Verteilung der Flüssigkeit im Kopfraum für eine vergleichmäßigte Aromaabgabe ergeben.If the shielding gas is sprayed into the headspace of the package along with the food grade liquid, then an improved distribution of headspace liquid for a more uniform flavor delivery may result.
Besondere Mischverhältnisse zur Aromabehandlung haben sich herausgestellt, wenn die Mengen an Aromastoff von 0,1 bis 3 Gew.-% und an Antioxidationsmittel von 0,1 bis 10 Gew.-% auf Basis des Gewichts der Flüssigkeit liegen. Die restlichen Gewichtsprozente können in Wasser ausgebildet sein.Special mixing ratios for aroma treatment have been found when the amounts of flavoring agent from 0.1 to 3 wt .-% and anti-oxidant from 0.1 to 10 wt .-% based on the weight of the liquid. The remaining percentages by weight can be formed in water.
Es hat sich sohin für eine Aromabehandlung eine Verwendung einer Mischung aus einer lebensmittelverträglichen Flüssigkeit, die Wasser, wenigstens einen Aromastoff und ein Antioxidationsmittel aufweist, mit einem Schutzgas, insbesondere Kohlendioxid, Stickstoff oder Inertgas sowie Mischungen davon, als besonders vorteilhaft herausgestellt, wenn diese Mischung in den Kopfraum einer Lebensmittelverpackung eingesprüht wird.Thus, for an aroma treatment, it has been found to be particularly advantageous to use a mixture of a food-compatible liquid which comprises water, at least one flavoring agent and an antioxidant with an inert gas, in particular carbon dioxide, nitrogen or inert gas and mixtures thereof, if this mixture is in the headspace of a food package is sprayed.
In der Figur ist das erfindungsgemäße Verfahren anhand eines beispielsweise dargestellten Ausführungsbeispiels dargestellt.In the figure, the inventive method is illustrated by way of example shown embodiment.
Die beispielsweise in der Figur dargestellte Verpackung 1 weist eine Schale 2 aus Kunststoff auf, die ein zu verpackendes Lebensmittel 3 aufnimmt. In die offene Verpackung 1 wird in deren Kopfraum 4 ein Schutzgas 5 eingebracht. Zu diesem Zweck ist eine Gasleitung 6 vorgesehen. Zusammen mit dem Schutzgas 5 wird eine lebensmittelverträgliche Flüssigkeit 7 in den Kopfraum 4 eingebracht, wobei die Flüssigkeit 7 einen lebensmittelverträglichen Aromastoff aufweist. Nach dem Einbringen der Flüssigkeit 7 und des Schutzgases 5 wird die Verpackung 1 mit einer Folie 8 gasdicht verschlossen. Beispielsweise ist das Schutzgas 5 in einem Gasspeicher 9 vorgesehen, wobei die Flüssigkeit 7 in einem Flüssigkeitsspeicher 10 gelagert sein kann. Das erfindungsgemäße Verfahren zeichnet sich insbesondere dadurch aus, dass der einen Hauptbestandteil an Wasser aufweisenden Flüssigkeit 7 mit dem Aromastoff ein lebensmittelverträgliches Antioxidationsmittel zugesetzt wird. Durch das Antioxidationsmittel kann nämlich eine verbesserte und stabilere f f ·· ·· ···· • · · · • · ···♦The packaging 1 shown for example in the figure has a shell 2 made of plastic, which receives a food to be packaged 3. In the open package 1, a protective gas 5 is introduced into the headspace 4. For this purpose, a gas line 6 is provided. Together with the protective gas 5, a food-compatible liquid 7 is introduced into the head space 4, the liquid 7 having a food-compatible flavor. After introduction of the liquid 7 and the protective gas 5, the package 1 is sealed gas-tight with a film 8. For example, the protective gas 5 is provided in a gas reservoir 9, wherein the liquid 7 may be stored in a liquid reservoir 10. The method according to the invention is characterized in particular in that a food-compatible antioxidant is added to the liquid 7 having a major constituent of water with the flavoring agent. Namely, the antioxidant can provide an improved and more stable f f ··········································
···· ·· • · · • ·· • · · • · · • ·*···· ·· · · · · · · · · · · · · · · ·
Aromaabgabe des Aromastoffs beim Öffnen der Verpackung 1 mit Hilfe eines Abziehens der Folie 8 erreicht werden.Aromaabgabe the flavor when opening the package 1 by means of a removal of the film 8 can be achieved.
Zur verbesserten Verteilung des eine Flüssigkeit 7 aufweisenden Schutzgases 5 werden diese Mittel 5 und 7 über zwei Düsen 11 in den Kopfraum 4 der Verpackung 1 eingebracht.For improved distribution of the protective gas 5 having a liquid 7, these means 5 and 7 are introduced via two nozzles 11 into the head space 4 of the packaging 1.
Außerdem hat sich ein Hinzufügen der Flüssigkeit 7 mit Hilfe eines in die Gasleitung 6 ragenden Unterdruckknies 12 der Flüssigkeitsleitung 13 vorteilhaft hinsichtlich der Verteilung der Flüssigkeit 7 im Schutzgas 5 herausgestellt. Über das Ventil 14 kann die Menge an zugeführtem Schutzgas 5 und damit auch die zugeführte Menge an Flüssigkeit 7 eingestellt werden.In addition, an addition of the liquid 7 with the aid of a protruding into the gas line 6 vacuum knee 12 of the liquid line 13 has been found advantageous with respect to the distribution of the liquid 7 in the protective gas 5. Via the valve 14, the amount of supplied protective gas 5 and thus also the supplied amount of liquid 7 can be adjusted.
Claims (6)
Priority Applications (14)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AT0079109A AT508319A1 (en) | 2009-05-20 | 2009-05-20 | METHOD FOR AROMATING A FOOD PROVIDED IN A PACKAGING METHOD |
| JP2012513404A JP5706885B2 (en) | 2009-05-20 | 2010-03-05 | Aroma treatment method for foodstuffs provided in a package |
| PCT/AT2010/000066 WO2010132902A1 (en) | 2009-05-20 | 2010-03-05 | Method for flavor-treating foodstuffs provided in a packaging |
| EP10710153A EP2432335B1 (en) | 2009-05-20 | 2010-03-05 | Method for flavor-treating foodstuffs provided in a packaging |
| PL10710153T PL2432335T3 (en) | 2009-05-20 | 2010-03-05 | Method for flavor-treating foodstuffs provided in a packaging |
| CN2010800220815A CN102448333B (en) | 2009-05-20 | 2010-03-05 | Method for flavor-treating foodstuffs provided in a packaging |
| US13/320,112 US20120058238A1 (en) | 2009-05-20 | 2010-03-05 | Method for flavor-treating foodstuffs provided in a packaging |
| EA201171440A EA021263B1 (en) | 2009-05-20 | 2010-03-05 | Method for flavor-treating foodstuffs provided in a packaging |
| KR1020117027576A KR101456934B1 (en) | 2009-05-20 | 2010-03-05 | Method for flavor-treating foodstuffs provided in a packaging |
| CA2761976A CA2761976C (en) | 2009-05-20 | 2010-03-05 | A method for flavor-treating foodstuffs provided in a packaging |
| MX2011012378A MX2011012378A (en) | 2009-05-20 | 2010-03-05 | Method for flavor-treating foodstuffs provided in a packaging. |
| UAA201114058A UA102611C2 (en) | 2009-05-20 | 2010-05-03 | Method for flavor-treating foodstuffs provided in a packaging |
| ZA2011/08487A ZA201108487B (en) | 2009-05-20 | 2011-11-18 | Method for flavor-treating foodstuffs provided in a packaging |
| HRP20130386AT HRP20130386T1 (en) | 2009-05-20 | 2013-05-03 | Method for flavor-treating foodstuffs provided in a packaging |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AT0079109A AT508319A1 (en) | 2009-05-20 | 2009-05-20 | METHOD FOR AROMATING A FOOD PROVIDED IN A PACKAGING METHOD |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| AT508319A1 true AT508319A1 (en) | 2010-12-15 |
Family
ID=42289783
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| AT0079109A AT508319A1 (en) | 2009-05-20 | 2009-05-20 | METHOD FOR AROMATING A FOOD PROVIDED IN A PACKAGING METHOD |
Country Status (14)
| Country | Link |
|---|---|
| US (1) | US20120058238A1 (en) |
| EP (1) | EP2432335B1 (en) |
| JP (1) | JP5706885B2 (en) |
| KR (1) | KR101456934B1 (en) |
| CN (1) | CN102448333B (en) |
| AT (1) | AT508319A1 (en) |
| CA (1) | CA2761976C (en) |
| EA (1) | EA021263B1 (en) |
| HR (1) | HRP20130386T1 (en) |
| MX (1) | MX2011012378A (en) |
| PL (1) | PL2432335T3 (en) |
| UA (1) | UA102611C2 (en) |
| WO (1) | WO2010132902A1 (en) |
| ZA (1) | ZA201108487B (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2638919B1 (en) * | 2012-03-12 | 2016-07-20 | Air Liquide Deutschland GmbH | Device and method for introducing an aroma into a carrier gas flow |
| US9882767B1 (en) * | 2013-07-23 | 2018-01-30 | Zscaler, Inc. | Distributed cloud-based dynamic name server surrogation systems and methods |
| PL2995563T3 (en) * | 2014-09-12 | 2018-05-30 | Societa' Italiana Acetilene & Derivati S.I.A.D. S.P.A. In Abbreviated Form Siad S.P.A. | Pneumatic apparatus for odorisation of a packaging, such as a food-preserving tray, containing a product, more particularly a food product, and corresponding method |
| WO2016076311A1 (en) * | 2014-11-11 | 2016-05-19 | 国立研究開発法人物質・材料研究機構 | Film-forming composition including tannic acid derivative |
| DE102021121748A1 (en) | 2021-08-23 | 2023-02-23 | Weber Maschinenbau Gmbh Breidenbach | Method for operating a sealing station |
Family Cites Families (30)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| NL151263B (en) * | 1966-06-22 | 1976-11-15 | Shell Int Research | TUBE-SHAPED LIQUID GAS CONTACT DEVICE. |
| US3434698A (en) * | 1966-09-19 | 1969-03-25 | Millard F Smith | Fluid mixing,moving and atomizing methods and apparatus |
| JPS551787B2 (en) * | 1972-07-24 | 1980-01-17 | ||
| US4877635A (en) * | 1985-12-20 | 1989-10-31 | Kalamazoo Holdings, Inc. | Herb flavoring and/or antioxidant composition and process |
| EP0302937B1 (en) * | 1987-01-16 | 1994-04-20 | Toyo Seikan Kaisha, Ltd. | Production of hermetically sealed container |
| DE3921255A1 (en) * | 1989-06-29 | 1991-01-03 | Krebsoege Gmbh Sintermetall | METHOD FOR GENERATING A LIQUID MIST PROBABLE IN A CARRIER GAS FLOW AND DEVICE FOR CARRYING OUT THE METHOD |
| US5209870A (en) * | 1989-08-21 | 1993-05-11 | Kalamazoo Holdings, Inc. | Stable alkaline Labiatae antioxidant extracts |
| JPH06291040A (en) * | 1992-03-03 | 1994-10-18 | Rintetsuku:Kk | Method and apparatus for vaporizing and supplying liquid |
| GB9418797D0 (en) * | 1994-09-17 | 1994-11-02 | Boc Group Plc | Gas dispenser |
| ATE141878T1 (en) | 1995-05-04 | 1996-09-15 | Nestle Sa | AROMATIZATION PROCESS |
| AUPN724095A0 (en) * | 1995-12-20 | 1996-01-18 | Inglis, Andrew | Method and apparatus for the application of volatile substances conveyed in carrier gas |
| DE69616765T2 (en) * | 1996-06-17 | 2002-05-08 | Nestle Sa | Method and device for introducing an inert gas containing an aroma into the dead volume of a food package |
| US5693267A (en) * | 1996-09-27 | 1997-12-02 | Boeing North American, Inc. | Fast response iodine vaporization with an integrated atomizer and mixer |
| DE19654321A1 (en) * | 1996-12-24 | 1998-06-25 | Pe Product Engineering Gmbh | Aerosol generating device |
| ATE221500T1 (en) * | 1997-05-29 | 2002-08-15 | Nestle Sa | FLAVORED FOOD PACKAGING |
| DE19831374A1 (en) * | 1998-07-13 | 2000-01-20 | Messer Griesheim Gmbh | Perfumed oxygen source for use in medicinal or fitness applications using ether or ester perfumes added in an inert medium to the oxygen to give more pleasant inhalation |
| JP4325016B2 (en) * | 1999-05-17 | 2009-09-02 | 株式会社豊田中央研究所 | Injection nozzle type mist generator and fuel cell mist generator mounting device |
| DE10164735C2 (en) * | 2001-01-31 | 2003-05-15 | Vogel Willi Ag | Process for aerosol production |
| US6761109B2 (en) * | 2001-03-28 | 2004-07-13 | The Boc Group, Inc. | Apparatus and method for mixing a gas and a liquid |
| US6902707B2 (en) * | 2001-04-19 | 2005-06-07 | Exxonmobil Research And Engineering Company | Apparatus and process for enhanced feed atomization |
| DE10128303A1 (en) | 2001-06-12 | 2003-01-02 | Messer Griesheim Gmbh | Flavored gases for use in food or other goods |
| US20030078186A1 (en) * | 2001-10-18 | 2003-04-24 | Christopher W. Denver | Method and composition for the prevention of the auto-oxidation of flavors and fragrances |
| JP2003289839A (en) * | 2002-04-08 | 2003-10-14 | Asahi Kasei Corp | Food product-packaged body |
| US6799882B2 (en) * | 2002-05-01 | 2004-10-05 | Hewlett-Packard Development Company, L.P. | Mixing apparatus for injecting fluid into a gas stream |
| US9445618B2 (en) * | 2004-03-05 | 2016-09-20 | Freezing Machines, Inc. | Method and apparatus for treating meat products with a treatment liquid containing carbon monoxide |
| US8053047B2 (en) * | 2004-04-02 | 2011-11-08 | Curwood, Inc. | Packaging method that causes and maintains the preferred red color of fresh meat |
| CN1631735A (en) * | 2005-02-02 | 2005-06-29 | 苏明智 | Packaging and fresh-keeping method for foodstuff |
| EP1906761A2 (en) * | 2005-06-27 | 2008-04-09 | Applesweets LLC | Flavored fruit segments and methods of making the same |
| JP4823637B2 (en) * | 2005-10-14 | 2011-11-24 | 阪本薬品工業株式会社 | Fat and oil thickener |
| EP2043713B1 (en) * | 2006-03-30 | 2016-06-15 | CareFusion 2200, Inc. | Nebulizer with flow-based fluidic control |
-
2009
- 2009-05-20 AT AT0079109A patent/AT508319A1/en not_active Application Discontinuation
-
2010
- 2010-03-05 PL PL10710153T patent/PL2432335T3/en unknown
- 2010-03-05 WO PCT/AT2010/000066 patent/WO2010132902A1/en active Application Filing
- 2010-03-05 US US13/320,112 patent/US20120058238A1/en not_active Abandoned
- 2010-03-05 CN CN2010800220815A patent/CN102448333B/en not_active Expired - Fee Related
- 2010-03-05 EP EP10710153A patent/EP2432335B1/en not_active Not-in-force
- 2010-03-05 MX MX2011012378A patent/MX2011012378A/en active IP Right Grant
- 2010-03-05 EA EA201171440A patent/EA021263B1/en not_active IP Right Cessation
- 2010-03-05 CA CA2761976A patent/CA2761976C/en not_active Expired - Fee Related
- 2010-03-05 JP JP2012513404A patent/JP5706885B2/en not_active Expired - Fee Related
- 2010-03-05 KR KR1020117027576A patent/KR101456934B1/en not_active IP Right Cessation
- 2010-05-03 UA UAA201114058A patent/UA102611C2/en unknown
-
2011
- 2011-11-18 ZA ZA2011/08487A patent/ZA201108487B/en unknown
-
2013
- 2013-05-03 HR HRP20130386AT patent/HRP20130386T1/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| UA102611C2 (en) | 2013-07-25 |
| PL2432335T3 (en) | 2013-08-30 |
| EA021263B1 (en) | 2015-05-29 |
| EP2432335A1 (en) | 2012-03-28 |
| CN102448333A (en) | 2012-05-09 |
| CA2761976C (en) | 2015-06-02 |
| WO2010132902A1 (en) | 2010-11-25 |
| MX2011012378A (en) | 2012-03-06 |
| JP2012527250A (en) | 2012-11-08 |
| HRP20130386T1 (en) | 2013-05-31 |
| KR20120019451A (en) | 2012-03-06 |
| US20120058238A1 (en) | 2012-03-08 |
| ZA201108487B (en) | 2013-03-27 |
| KR101456934B1 (en) | 2014-10-31 |
| CA2761976A1 (en) | 2010-11-25 |
| CN102448333B (en) | 2013-08-14 |
| EA201171440A1 (en) | 2012-05-30 |
| JP5706885B2 (en) | 2015-04-22 |
| EP2432335B1 (en) | 2013-02-20 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Sangsuwan et al. | Effect of chitosan beads incorporated with lavender or red thyme essential oils in inhibiting Botrytis cinerea and their application in strawberry packaging system | |
| AT508319A1 (en) | METHOD FOR AROMATING A FOOD PROVIDED IN A PACKAGING METHOD | |
| DE1117547B (en) | Automatically sprayable mixture from a container with formation of aerosols | |
| DE2436099C3 (en) | Process for the post-ripening of fruits | |
| DE3622191C2 (en) | ||
| DE2742290B2 (en) | Surface lubricants for metal strips | |
| EP0011263A1 (en) | Aerosol composition, process for preparing such a composition and device for performing this process | |
| DE60317607T2 (en) | Method of using nonvolatile microbicidal agents | |
| EP2330930B1 (en) | Method for preserving drinks | |
| WO2010057818A1 (en) | Method for filling a package, particularly a food package | |
| EP1778017B8 (en) | Method for prolonging the storage life of the fruits of oil plants | |
| EP1188686B1 (en) | Biocidal surface protection system | |
| DE2031999C3 (en) | Process for the continuous grinding and packaging of roasted coffee | |
| DE10062984A1 (en) | Wood with fixed sorbic acid or sorbic acid salts | |
| DE1517080C3 (en) | Process for making sauerkraut | |
| DE2332614A1 (en) | PROCESS FOR PRESERVING CHEMICALLY PERISHABLE SUBSTANCES | |
| EP3225567B1 (en) | Inert gas for packaging meat products | |
| DE602004012434T2 (en) | CAN END | |
| Zapff | Isaiah 40-66. Translation and Commentary (The Eerdmanns Critical Commentary) | |
| DE102021006532A1 (en) | Process for the production of a beverage filled in a container, containing at least one physical piece of at least one flavor carrier, for human consumption | |
| DE202016100899U1 (en) | Container for providing a multi-component beverage | |
| DE102021006530A1 (en) | Process for the production of a beverage filled in a container, containing at least one physical piece of at least one flavor carrier, for human consumption | |
| DE102021004950A1 (en) | Process for the production of a beverage filled in a container, containing at least one physical piece of at least one flavor carrier, for human consumption | |
| WO2023006236A1 (en) | A method for preserving harvested plant material and/or harvested fungal material for human consumption | |
| DE3427860A1 (en) | Agents for the surface protection of wines and products or raw materials of the food industry and process for the production thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| REJ | Rejection |
Effective date: 20160515 |